The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
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Chris Prosperi’s Chicken, Bacon and Cheese Enchilada
Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
Rose Levy Beranbaum’s Chocolate Chip Cookies
I brown the butter for these cookies to add flavor and remove the water. Adding golden syrup or corn syrup helps to keep them moist and chewy. Golden syrup adds a delicious butterscotch element.
Rose Levy Beranbaum’s Gingerbread Folks
Gingerbread men and women cookies hanging from the tree or sitting on the mantel are a charming holiday tradition. Ginger is not only an appealing spicy flavor, it serves as a great preservative.
Rose Levy Beranbaum’s Milk Chocolate Caramel Tart
If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
Rose Levy Beranbaum’s Milk Chocolate Ganache
This ganache, reminiscent of a chocolate bar, is for the many milk chocolate lovers. It makes a luscious, creamy filling for the Milk Chocolate Caramel Tart and is also excellent to use to frost a cake.
